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kale

Winter Fruit Kale Salad

Course Salads & Sides

Ingredients
  

For Salad

  • 5 cups Kale stems removed and chopped
  • 1 tbsp Extra-virgin olive oil
  • orange zest from an orange listed below
  • Salt pinch
  • 2-3 cups romaine lettuce chopped
  • 1 medium pomegranate arils only
  • 1/2 large orange peeled and diced
  • 1/3 cup silvered or sliced almonds toasted

For Dressing

  • 1/2 cup orange juice not from concentrate & no sugar added
  • 1 tbsp Extra-virgin olive oil
  • 1/2 large orange peeled and diced
  • 1 inch fresh ginger
  • salt and pepper

Instructions
 

  • In a large bowl, add kale, olive oil, orange zest and salt. Massage with your hands for couple minutes until the amount of kale shrinks a bit. Add romaine lettuce, pomegranate, orange and almonds. Set aside.
  • In a blender, small food processor or Magic Bullet, add Orange Ginger Dressing ingredients and process until smooth. Pour over salad, toss and enjoy.

Notes

Store: Refrigerate Salad ingredients separately from the Dressing for up to 2 days. Both should be covered to retain moisture. Shake dressing and add almonds just before serving otherwise they will lose their crunch in the fridge.